Persimmon and Radish Salad
Winter salad with sliced fuyu persimmon and small radish tossed with vinaigrette dressing
Servings: 2
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Ingredients
- 1-2 fuyu persimmon
- 3-4 small radish
- 1 tbsp parsley chopped
Dressing
- 2 tbsp olive oil extra virgin
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cut the persimmon into quarter vertically, remove the stem, peel, and slice thinly. Peel the radish and slice thinly. If the radish is larger than a 1/4 persimmon, cut into half or quarter before slicing.
- Mix all the ingredients for the dressing. Toss the sliced persimmon and radish with the dressing. Mix in chopped parsley.